Meats  Bread  Pies  Puddings  Soups  Vegetables


This cookbook was compiled and published by the Ladies Aid Society, Central Church of Christ, Greenfield, Ohio. The book contains no copyright date but based on the various advertisers, I'd estimate it was published during the 1930s. Because of space, I'll not scan the entire book and the several pages of advertisers. It was one of the items sold at F.R. Harris' estate sale.


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These photos are of the front, rear and 2 inside covers.
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Additional inside ad pages.


Ladies Aid Society of Central Church of Christ, Greenfield, Ohio
President, Mrs. John Littler
Vice President, Mrs. Fred Dunn
Secretary-Treasurer, Mrs. N.B. Martin
Rector, N.B. Martin




One morning in the garden bed,
The onions and the carrots said
Unto the parsley group -
Oh when shall we three meet again,
In the thunder, lightning, hail or rain?
"Alas," replied in tones of pain
The parsley - "In the Soup!"
Cream of Tomato Soup—One cup of tomato juice; 1/4 teaspoon soda; 1 1/2 pints milk; 1 teaspoon flour; butter, salt and pepper. Boil tomatoes, press through sieve to obtain juice, add soda and keep hot. Thicken milk with paste made of flour and bring to boil; add tomato juice and season to taste.
Vegetable Soup—Two pounds soup meat boiled until tender, with salt to taste. Remove meat, add 1/4 cup rice; 1 cup spaghetti, broken in small pieces; carrots, Irish potato; cabbage, cut fine; small can tomato pulp; 1 peeled apple; large onion. When apple and onion are tender, remove from soup. Bay leaves and parsley may be used.

Noodle Soup—Boil a shin of beef till tender, take out the bone and strain the liquor through a colander, then season to taste and add the noodles, which are made as follows: Break 2 eggs in basin, add flour enough to make a stiff dough, roll out very thin and sprinkle lightly with flour, then roll up as you would a roll of jelly cake and slice up in thin slices, shake out and put in soup, boil ten minutes and it is ready to serve.

Cream of Pea Soup—One cup cooked or canned peas; 1 cup water; 1 tablespoon chopped onion; 1 tablespoon butter; 1 sprig mint; 1/2 teaspoon sugar; 1 pint cream stock. Brown the onion in the butter; add it to the peas, mint, bay leaf, sugar and water and let simmer slowly for one hour. Strain through a fine sieve; add cream sauce and serve.

Cream of Potato Soup—Three medium sized potatoes, or 2 cups mashed potatoes; 2 cups of milk;  1/2 cup of cream, or 3 tablespoons butter, 1 teaspoon of salt (1/2 teaspoon onion juice if you like it), pepper, 1 egg or 2 egg yolks. Wash thor­oughly and pare potatoes. Cook in boiling water until they almost fall to pieces. Drain and mash or put through a potato ricer. Add seasoning. Add liquid gradually, stirring con­stantly. Just before removing from the fire add well beaten egg.

Who gives himself with his alms feeds three - himself, his hungering neighbor, and me. Meats and Fowls.
Fried Chicken—When a chicken is ready for frying, beat one egg; dip each piece in egg before rolling in flour; chicken will brown crisply and be improved in flavor.
Fried Sandwiches—Beat 1 egg; add 1 cup sweet milk. Make sandwiches with grated cheese placed between slices of buttered bread pressed firmly together. Dip sandwiches in milk and egg mixture and brown them on either side in hot butter.
Pressed Beef—Use beef from the neck, cook in clear water until meat falls from bone. Chop fine, add salt, pepper and sour cucumber pickle, chopped fine. Put teaspoon of gelatin in enough of the water in which the meat is cooked to moisten the chopped Nat. Heat the water after soaking the gelatin in it for a few minutes. Press the meat into a brick-shaped mould and set away to harden. Slice thin and serve cold.
Meat Loaf—One pound beef, chopped; 1/2 pound pork, chopped; 1 cup bread crumbs; 1 egg; 1 onion; 1 green pepper; 1 tablespoon salt; dash nutmeg; dash pepper. Make into long loaf, place in baking pan with a slice or two of salt pork or bacon on it. Cook in mode to oven 40 minutes. Sauce for Loaf—Two cups juice from can of tomatoes; 2 tablespoons corn starch; 1/2 teaspoon salt; 3 tablespoons butter or fat. Pour sauce over loaf when about half done and baste frequently.
Pepper Hash (Fine)—One a one-half dozen green peppers; 11/2 dozen red peppers; 6 large onions or 12 small ones; 6 hot peppers. Grind fine, pour boiling water over mixture ; let stand 10 minutes, drain, pour on more boiling water, drain; 3 pints cider vinegar; 3 cups sugar; 3 table‑
Chicken Mousse—One cup boiling broth; 3 beaten egg yolks stirred into broth over fire to thicken; add 3 tablespoons gelatin which has been dissolved in 5 tablespoons boiling water to broth mixture; when cool add 1 cup chopped chicken; when begins to stiffen add whipped cream and lift chicken so it will be suspended in mixture. This is pretty in individual moulds turned on lettuce and served with oil dressing.
Spiced Ham with Raisins—Soak slice of ham 1 to 1% inches thick in water (or better, milk) 30 minutes to remove briny taste. Place in baking pan with pinch of mustard; 1/2 cup vinegar; 1/2 cup sugar or black molasses; teaspoon cinnamon, cloves, nutmeg; 1/2 cup water; all thoroughly mixed and blend-ed. Put 1 cup raisins on top ham and bake in a moderate oven 30 to 50 minutes. Sweet pickle juice may be used instead of vinegar and sugar mixture. These seasonings may be altered to taste. Lift ham carefully from pan and garnish with raisins and parsley.
Chicken Loaf—One hen boiled tender; remove bones; run through chopper; add two boiled eggs, pepper, salt, cracker crumbs; butter size of an egg; mix up with the gruel where chicken was cooked; 1 onion put in stove to bake with cracker crumbs on top. Very nice when cold for lunch.


"The staff of life we give to you of every kind and measure. Some in white and some in brown and some a golden treasure."

Cheese Straws—Three cups flour; 2 cups cheese, run through meat chopper; 1 cup water; 1 cup lard. Cut in strips and bake; cut rings and serve with strips run through rings.
Buttermilk Biscuit—Two cups flour; 2 teaspoons baking powder; 1/4 teaspoon soda in milk; 1 teaspoon salt; 4 table-spoons Crisco; enough milk to work up the flour.
Muffins—Two cups flour; 4 teaspoons baking powder; 1/2 teaspoon salt; 4 tablespoons Crisco; enough sweet milk to mix.
Waffles—Two cups flour; 1 cup sweet milk; 2 teaspoons baking powder; 1 tablespoon sugar; 1 teaspoon salt; lard size of egg; 3 eggs beaten separate. Bake on hot waffle irons.
Cheese Toast—Put a thick layer of grated cheese, sea­soned with salt and dash of cayenne, between thin slices of bread. Fry in butter a golden brown on both sides. Serve hot.
Cheese Fritters—Two cups cornmeal mush; mix with it 1/4 cup flour; 1 teaspoon baking powder; 1 egg; salt; 1 cup grated cheese. Drop by spoonfuls on hot griddle; brown each side.
Rocks—Three cups flour; 2 cups oatmeal; 11 cups sugar; 1/2 cup lard or compound;1/2 cup butter; 1 cup sour milk; 2 eggs; 1/2 cup currants; 1/2cup raisins; 1/2 cup nuts; 1 teaspoon soda; spices to taste; pinch of salt. .Mix well; drop on a buttered pan and bake in a moderate oven.
Boston Brown Bread—Sift together " cup each of Graham flour, cornmeal and rye flour (white flour may be substituted) ; add 3/4 cup dark molasses; 1 1/4 cups very sour buttermilk; 2 teaspoons soda; 1 heaping teaspoonful baking powder and salt. Stir well. Fill well greased baking powder cans about 3/4 full and steam in closely covered vessel for 1 1/2 or 2 hours. Floured raisins may be added if desired.


This turnpike road to people's hearts, I find, lies through their mouths, or I mistake mankind.

Potato Balls—Mash fine 1 quart sweet potatoes; add 1 cup sugar, form in balls, roll in flour, dip in beaten egg. Roll in cracker crumbs and fry in deep hot fat. One-half cup of nuts ground fine and cinnamon flavoring adds greatly to the taste of these delicious balls.
Egg Plant (Baked)—One large egg plant, boiled; 1 onion, drain, mash; 2 eggs; 1 cup butter; 4 rolled crackers; 1/2 tablespoon sugar; salt, pepper, bake 30 minutes.
Recipe for Cooking Dried VegetablesPlace in cold water to soak over night, to loosen any grit they may contain; then wash in cold water the number of times necessary. Put on stove to cook in cold water. When they boil down, add hot water as may be necessary. Add salt and black ground pepper just before they are fully cooked, to flavor as may be desired.
Boston Baked Beans—One pound navy beans, boiled with little salt until tender, with 1/4 pound salt pork. When done, cut pork in bits, mix with beans in baking dish two small or one large onion in middle of dish; 1/2 cup molasses, enough catsup to color; pepper and salt to taste; cover with sliced bacon; cook 30 or 40 minutes; sprinkle paprika on top.
Stuffed Baked Peppers—Six large green peppers; 1/2 cup hot boiled rice; 2/3 cup moist bread crumbs; 1/2 teaspoon salt; 1/8 teaspoon white pepper; 2 tablespoons butter; 1/4 tablespoon celery salt; 1/4 cup diced bacon; 1 medium onion, chopped fine; 1 cup tomato pulp. Cut stems from peppers, remove seeds, and parboil five minutes in water to which 1/8 teaspoon baking soda is added. Try out bacon dice in saucepan, add onion and butter, and cook slowly until onion is brown. Pour over rice and bread crumbs, add seasonings and 1/2 cup tomato pulp. Mix thoroughly, and stuff into pepper cases. Place peppers in deep baking dish; cover thickly with buttered crumbs. Add a little water to remaining 1/2 cup tomato pulp, and pour around peppers. Bake slowly in oven for 40 minutes.
Lyonnaise Potatoes—Six boiled potatoes; 2 tablespoons butter; 1 onion, chopped fine; 1 teaspoon salt; 1/4 teaspoon pepper; 1 teaspoon minced parsley; 1/4 teaspoon lemon juice. Cook butter and onions in an omelet pan, add the potatoes and seasoning, mix and saute a nice brown. Just before serving add parsley and lemon juice.


Gets many a lump of sweetness, too, Who comes to eat salt with you.
Plum Pudding (Cheap and Wholesome)—One cup sweet milk; 1 cup finely chopped suet; 1 heaping cup sugar; 1 cup each currants, raisins, chopped almonds or pecans; 1/2 cup citron; 2 cups bread crumbs (biscuit crumbs preferred) ; 1 teaspoon salt; 2 teaspoons cinnamon; 1 teaspoon cloves; ˝ nutmeg; 4 eggs. Break up bread crumbs and pour milk over it, letting stand awhile. Flour fruit well with 1 pint of flour. Dissolve a level teaspoon soda in tablespoon hot water. Mix all ingredients together well and steam in greased baking powder cans 4 hours.
Glace Apples—Pare 3 washed apples one-third way down and core them. Place in baking pan and cover with a syrup made of 1 cup sugar and 1˝ cup water which has been boiled 5 minutes. Cover and cook until tender, but not out of shape. Remove from oven and put lump butter in center. Sprinkle generously with sugar (brown, if preferred) and put under flame in broiler until sugar is melted and browned; baste often. This gives the apples a bright, varnished look. Fruit may be cooked in the apple centers, such as bananas, raisins, stewed figs, etc. Serve with the jellied sauce left in baking pan and whipped or plain cream. Brown sugar and a sprinkle of spices and raisins make a good combination.
Date Pudding—Six eggs; 4 tablespoons buttered bread crumbs; 1 cup sugar; 1 teaspoon vanilla; spices; salt; 1 cup nuts; 1 cup dates (floured) ; 1 teaspoon baking powder. Sep­arate eggs. Beat each—to yolks add sugar, etc., and fold into stiff whites. Bake slowly.
Prune Whip—To the beaten whites of 4 eggs add 1 cup of finely chopped prunes, previously cooked and stoned; 1/2 cup sugar; ˝ cup chopped nuts, and 1 teaspoon vanilla. Pour in baking dish; bake slowly till well set. Serve with whipped cream.
Date Pudding—Six eggs; 1 cup chopped nuts; 1 cup dates; 1 cup sugar; 4 teaspoons bread crumbs; 1 teaspoon vanilla; 1 teaspoon baking powder. To the beaten yolks of eggs add sugar and blend well. Add other ingredients, dredg­ing dates with flour. Fold in beaten whites of eggs lastly and bake in moderate oven 30 minutes. Cut in blocks. Serve with whipped cream.
Banana Pudding—Take % cup of sugar, 1 tablespoon of flour; 2 cups of sweet milk; 2 well-beaten eggs. Cook in double boiler until thick. Line a bowl with vanilla wafers. Slice bananas and place a layer over cakes. Cover with cus­tard; then another layer of cakes and so on till dish is full, leaving the custard layer on top. Serve with whipped cream. This is also delicious made with pineapple.


"No soil upon earth is so dear to our eyes
As the soil we first stirred in making mud pies.
She may dress in silk, she may dress in satin,
She may know the languages, Greek and Latin;
May know fine art, may love and sigh,
But she is no good if she can't make pie."
Kentucky Pie—Two cups sugar; 1 cup buttermilk; pinch of soda; 4 eggs; butter size of egg; 1/2 cup of chopped nuts; 1 cup raisins; 1/2 teaspoon cinnamon; 1/2 teaspoon cloves; 1/2 teaspoon spice. Make an icing out of the whites of eggs for top of pie. Cook in rich crust. This is for two pies.
Pineapple Pie—One cup sour milk; 1 cup sugar; 3 table-spoons flour. Cook until begins to thicken, then add 3 egg yolks, beaten; 1 small can pineapple; cook until thick. Re-move from fire and when cool put in ready-baked crust and cover with meringue and brown.
Chocolate Pie—One cup boiling water; 1 cup sugar; 1 ounce chocolate or 2 tablespoons cocoa; 4 tablespoons (round­ed) corn starch or flour; 2 egg yolks; 1 tablespoon butter. Mix water, sugar, chocolate and corn starch and cook until thick, stirring constantly; then add yolks and butter. When real stiff put into ready-baked crust and cover with meringue and brown.
Molasses Pie—Three eggs; 3 tablespoons flour; 3 table-spoons sweet milk; 1/2 cup molasses. Flavor with any preferred spice. Bake in one crust.
Lemon Pie—Three egg yolks; 1 cup sugar; 1 lemon juice and grated rind; rounded tablespoon flour; 1 tablespoon butter; lastly 3/4 cup of sour milk. Beat whites stiff and put on top.
Caramel Pie—One cup brown sugar; 1 1/2 cups milk; 1 egg yolk; 1 tablespoon butter; 2 tablespoons flour; 1 table-spoon vanilla. Cook until thick. Bake pie crust and fill with mixture. Frost with whites of 3 eggs beaten well.
Apple Pie—Three apples, sliced thin; 1/2 cup raisins and pecans; juice of one lemon; pinch of nutmeg; lump of butter; 1 cup sugar. Bake in double crust.
Pineapple Pie—One and a half cups sugar; yolks of 4 eggs; 2 tablespoons flour; 2 tablespoons butter; 1 1/2 cups sweet milk; 1 small can pineapple. Cook until thick before putting into cooked pastry. Use whites of eggs for meringue.
Pecan Pie—Three eggs; I cup sugar; tablespoon butter; 1 teaspoon flour; 1 teaspoon lemon extract; 1 cup sweet milk; 1 cup mashed pecans. Use whites for meringue.
One, Two, Three Pie Crust—One cup flour, 2 tablespoons lard; 3 tablespoons ice water; pinch of salt.